Gramma's Chocolate Cookies
INGREDIENTS:
1 3/4 c Regular granola 1 ts Salt
1 1/2 c All-purpose flour 1 ts Vanilla extract
1 c Sweet butter, softened 1 Egg
3/4 c Sugar 1 c Raisins
3/4 c Packed dark brown sugar 1/2 c Unsalted peanuts,*
1 ts Baking soda
1 3/4 c Regular granola 1 ts Salt
1 1/2 c All-purpose flour 1 ts Vanilla extract
1 c Sweet butter, softened 1 Egg
3/4 c Sugar 1 c Raisins
3/4 c Packed dark brown sugar 1/2 c Unsalted peanuts,*
1 ts Baking soda
* coarsely chopped
Granola and brown sugar give this cookie its crunch and rich flavor.
Preheat oven to 350?.
In a large bowl, measure all ingredients except raisins and peanuts. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and peanuts until mixture is well blended.
Drop dough by heaping teaspoonfuls, about 2 inches apart on greased cookie sheet.
Bake 10-14 minutes at 350? until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool completely. Store cookies in a tightly covered container up to 1 week.
Variations: Chocolate-Granola Cookies: prepare dough as for Raisin Granola cookies but substitute 6 ounces of semi-sweet chocolate pieces for half cup of raisins.
Date-Granola Cookies: Substitute 1 cup of chopped, pitted date. for raisins.
Yield: 3-4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
Granola and brown sugar give this cookie its crunch and rich flavor.
Preheat oven to 350?.
In a large bowl, measure all ingredients except raisins and peanuts. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and peanuts until mixture is well blended.
Drop dough by heaping teaspoonfuls, about 2 inches apart on greased cookie sheet.
Bake 10-14 minutes at 350? until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool completely. Store cookies in a tightly covered container up to 1 week.
Variations: Chocolate-Granola Cookies: prepare dough as for Raisin Granola cookies but substitute 6 ounces of semi-sweet chocolate pieces for half cup of raisins.
Date-Granola Cookies: Substitute 1 cup of chopped, pitted date. for raisins.
Yield: 3-4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer